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Egyptian Chicken Panne (Breaded Fried Chicken Breasts)

5.0(20)

This is the perfect chicken dish for any occasion. Super easy and prep time includes marinating. As far as breading, many people make this by first dipping in flour, then in egg, then into bread crumbs, which does give a nice thick crust, but my recipe omits the egg and flour, using just bread crumbs, and they come out super crunchy and just as delicious! A friend of mine here in Cairo also omits the onion and marinates in garlic instead, I like the onion, but you could try garlic too. These go well with any pasta dish or rice. They make excellent leftovers for a delicious sandwich with tomato and mayo, that is if you have any left over! Enjoy!

by cooking in cairo...·published 2006-12-20

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Lunch/Snacks

Servings

6 serving(s)

Total time

1h 10m

prep 1h

Calories / serving

167 kcal

Ingredients (6)

serves

4 boneless skinless chicken breastschicken-breast
1 lemon, juice oflemon
1 small onion (grated into liquid)onion
salt & peppersalt-and-pepper
1 cup fine breadcrumbs (you may use more or less)
oil (for frying)oil

Instructions (8 steps)

01Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
02Put slices into glass mixing bowl or dish.
03Squeeze the juice of lemon onto chicken slices.
04Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
05Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.

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